Barony of the South Downs MidWinter A&S 2005 Brunhilde, die Köchin, Kuchenmeisterin
Das bancket / der Edelleut / zum Nachtmahl / am Fleischtag.
	click on food item for ingredient list click here for more information Der erste Gang Allern Salat   Green Field Salat Original and Translation   Radish Salat Original and Translation   Red Cabbage Salat Original and Translation   Cucummern Original and Translation Der ander Gang Allern Gehackt   Pork and Beef Bratwurst Original and Translation   Lamb Knödel in Almond Sauce Original and Translation   Pie of Indian Hen Original and Translation   Brown Mustard Original and Translation Der dritt Gang Allern Zugemüsz Herbed Beans (Black eyed peas) Original and Translation   Spinach Turten Original and Translation   Asparagus Salat Original and Translation Der vierdte Gang Allern gross Braten A Good Beef Roast Original and Translation   Chicken in the Hungarian Style (with Lemons) Original and Translation   Noodles Original and Translation   Beet and Horseradish Condiment Original and Translation Der fünffte Gang Allerlen Gebackten / uberzogenen   Assorted baked things with sugar coated items   Dried Plum Tart Original and Translation   Piscoten Original and Translation   Cinnamon Tart Original and Translation   Pie Crusts for all Tarts Original and Translation
	This is the finalized menu for the feast that was presented on February 14, 2005 in the Kingdom of Meridies. The feast would not have been possible without the assistance of all of the dozens of volunteers that came to assist in the preparation of the food. My greatful thanks go to them all. The format and recipes have been developed predominantly from Marx Rumpoldt's Ein New Kochbuch which was published in Frankfurt, Germany in 1581. There are a few select items that have been drawn from Sabina Welserin's cookbook which was penned in Augsburg, German in 1553. The objective of this feast is to provide delicious period food in a fun environment. Period food does not have to be "fussy", but it is better to show someone than tell them. Because of the number of dishes that will be served it is important to come into the banquet with a mindset towards small portions of more items. It will be essential for the feasters to pace themselves accordingly. I believe that this goal was accomplished, with great help from some very talented entertainers namely the following: Mistress Christianna MacGrain, Lady Eorann inghean Bhroin, Lady Peryn Rose Whytehorse, Lady Racheal MacFinney, Lord Rhydderch of Caerleon, and Lord Andrew of Theodford. My undying gratitude is also extended to my Officier oder Diener, Lady Marie de Ceo. She translated my vision into reality with beauty and grace - creating a period atmosphere at a 4-H camp. She also handled the many servers and directed them with skill and timing. All of the bread was crafted by hand by the splendidly talented Mistress Rhiannon Cathair-mor and a more delicious bread could not have been desired. And the everpresent assistance of Mistress Caitlin of Enniskillen was indespensible. From ensuring proper spicing to proper plating - my thanks go to her. For my rough, preliminary translation of Rumpoldt's Banquets for the Nobility click here.